Ingredients:

Batter:

• ½ cup butter
• ¼ cup xylitol
• 1 tsp vanilla extract
• 4 EGGs, separated
• ¼ cup (60ml) coconut milk
• Pinch of salt
• ½ cup coconut flour
• 1 ½ tsp baking powder

Chocolate Sauce:

• 100g 85% dark chocolate
• ½ cup coconut milk
• 2 cups desiccated or flaked coconut

Method:

1. Grease and line a small 15 cm x 15 cm baking tin.
2. Prepare Big Green Egg for indirect cooking (convEGGtor placed in the “legs up” position on top of the fire ring with the stainless steel grid on top thereof) at 180°C.
3. Cream butter, xylitol and vanilla until pale and fluffy. Add egg yolks and beat well.
4. Add coconut milk, salt, coconut flour and baking powder and mix well.
5. Whisk egg whites and fold through mixture.
6. Bake for 35 – 45 minutes until an inserted skewer comes out clean. Cool on rack and cut into 12 – 16 small squares indirect baking.
7. Melt chocolate and whisk through coconut milk until smooth.
8. Dunk squares in chocolate sauce and roll in coconut.
9. Place on a rack to set and serve.